Description
Curry-Spiced Patty Pan Squash with Coconut Milk is a creamy, vegan delight perfect for summer. This dish combines the unique flavor of patty pan squash with aromatic spices and rich coconut milk for a comforting meal.
Ingredients
Scale
- 1.5 pounds patty pan squash about 4 medium squash
- 1 tablespoon coconut oil or any neutral oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1-inch piece fresh ginger grated
- 1 tablespoon curry powder Madras or your favorite blend
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional for heat
- 1 can 13.5 oz full-fat coconut milk
- Salt to taste
- Juice of 1/2 lime
- Fresh cilantro for garnish
Instructions
- Heat the coconut oil in a large skillet over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic, grated ginger, curry powder, ground cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add the patty pan squash to the skillet and stir to coat in the spice mixture. Cook for about 5 minutes, allowing the squash to soften slightly.
- Pour in the coconut milk and season with salt. Bring to a gentle simmer and cook for 15-20 minutes until the squash is tender.
- Remove from heat and add the lime juice. Stir well to combine.
- Garnish with fresh cilantro before serving.
Notes
Feel free to adjust the spice levels according to your taste. This dish pairs wonderfully with rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course / Side Dish
- Method: Stovetop Simmering
- Cuisine: Fusion / Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Curry-Spiced Patty Pan Squash, Coconut Milk, Creamy Summer Delight, Vegan Recipe, Summer Dish